This three ingredient buttermilk biscuit recipe will absolutely change your biscuit-making life. It is one of those essential biscuit recipes that every cook should have available in their recipe box or, better yet, memorize if at all possible.
This recipe yields perfect, flaky, and delicious buttermilk biscuits every single time you make them and no one will ever believe you if you tried to tell them how easy they are to make.
Now, while I’m going on and on about how easy they are to make, the ingredients are what really make the magic happen. You will not get the same results if you change the ingredients, in my opinion. So, let’s talk about them for just a sec.
It all begins with the flour.
For my biscuits, I use White Lily® flour. Made of soft winter wheat, White Lily® flour is a fine, silky flour that yields a very soft and tender biscuit. My grandmother swore by White Lily® for her biscuits, pies, cakes and well… everything. I’ll admit there was a time in my life that I thought I knew a whole lot more about things than my mother and grandmother. Let me just cut to the chase. Flour ended up not being one of those things.
Then, cut in the shortening.
The second ingredient for this magical three ingredient buttermilk biscuit recipe is shortening.
Shortening lends moisture and flakiness to these buttermilk biscuits that other ingredients just doesn’t provide. While I love butter as much as the next girl, you just won’t get the same results in these biscuits by replacing the shortening with butter.
You’ll cut your shortening into your flour using a pastry blender, two forks or even two knives until the flour and shortening mixture looks like it is coarse meal.
And finally, add the buttermilk.
This is the reason these biscuits are named buttermilk biscuits, after all. My Grandmother always taught me to take special care to stir the buttermilk into the flour mixture very gently when making biscuits. Otherwise, if you overmix your biscuit dough, the result will be tough, dry biscuits and not fluffy, light, and delicious biscuits that we all love.
I then pop my biscuits into a super hot oven, which allows them to quickly rise and turn a beautiful golden brown in just a few minutes. Just look at those flakey layers!
Here’s the Three Ingredient Buttermilk Biscuit recipe that is definitely one of those essential recipes I turn to time and again.
- 2 cups self-rising flour + more for flouring board and cutter
- ¼ cup vegetable shortening + more for greasing pan
- ¾ cup buttermik
- Preheat oven to 475º F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside.
- Add flour to a large mixing bowl. Cut in shortening with a pastry blender, two forks, or knives until well-combined. Slowly pour in buttermilk and stir gently until just combined. Do not overmix.
- Pour biscuit dough onto a floured pastry cloth, paper towels, or dough board. Gently pat or roll to about ½-inch thick. Cut out biscuits using about a 2-inch biscuit cutter. Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Place in preheated oven and bake about 10-12 minutes. Remove from oven and serve.
Note: If you live in an area where White Lily® flour is not sold by your grocer, it is available online for purchase through such companies as Amazon. Here is a link to White Lily® Self-Rising flour and for White Lily® All-Purpose flour (which I use as my all-purpose flour).
Disclosure: I’m excited to be working with White Lily® flour and, with them, I’m on a mission to #SavetheBiscuit.